Soft, buttery, and beautifully festive, Almond Cherry Cookies combine the rich nuttiness of almonds with the bright, nostalgic flavor of maraschino cherries.
These cookies boast a cherry surprise tucked inside each bite, finished with a delicate glaze and sparkling red sugar that makes them as pretty as they are delicious.
Star Ingredients in These Almond Cherry Cookies
- Slivered almonds (ground) – Provide a subtle nuttiness and delicate texture that complements the sweet cherry and rich butter base.
- Butter – The foundation of the cookie’s soft, tender crumb; adds richness and depth.
- Powdered sugar – Used in both the dough and glaze for a smooth, melt-in-your-mouth texture and sweet finish.
- Vanilla extract – Adds warmth and enhances the overall flavor profile.
- All-purpose flour – Gives the cookies structure while still allowing a tender bite.
- Maraschino cherries – The juicy, sweet surprise hidden inside each cookie, with their juice adding natural flavor to the glaze.
- Almond extract – Amplifies the almond flavor in the glaze, tying the whole cookie together.
- Red decorating sugar – Adds a touch of sparkle and a festive finish, making each cookie visually irresistible.
How to Make These Cherry-Filled Beauties
Start by creaming the butter, powdered sugar, and vanilla until smooth and fluffy. Separately, whisk together the ground almonds, flour, and salt, then slowly blend the dry mixture into the butter base.
Scoop out a tablespoon of dough and press a maraschino cherry half into its center. Fold the dough around the cherry and roll it into a ball. Slightly flatten before baking.
Bake the cookies at 375°F until just golden on the edges—only 8 to 9 minutes for that perfect soft center.
While the cookies cool, whisk together powdered sugar, reserved cherry juice, almond extract, and milk to form a dip-worthy glaze. Dip the tops of each cookie and sprinkle with red sugar while the icing is still wet.
Sweet Success Tips for Almond Cherry Cookies
For best texture, measure flour correctly—avoid packing it into the cup. A dry, crumbly dough usually means too much flour, so spoon it in lightly and level it off.
Don’t skip hiding the cherry in the center. That surprise bite adds both flavor and moisture. If you prefer an easier method, chopped cherries can be folded into the dough, but the effect won’t be quite as magical.
Stick with maraschino cherries for consistent moisture and sweetness. Fresh cherries can release too much liquid and may affect the structure of the cookie.
To ensure smooth frosting, add the milk gradually—you’re aiming for a glaze that’s thin enough to dip, but thick enough to cling.
Keeping the Magic Fresh: Storage Tips
Store your Almond Cherry Cookies in an airtight container at room temperature for up to three days. Layer with parchment paper if stacking to avoid sticking.
For longer storage, freeze unglazed cookies in a single layer before transferring to a sealed container. When ready to enjoy, thaw at room temperature and glaze fresh for the best texture and appearance.
Reheat briefly in the microwave for a few seconds if you like a just-baked feel—but avoid melting the glaze.
Almond Cherry Cookies
Ingredients
Cookies
- 2¼ cups all-purpose flour
- ¾ cup powdered sugar
- 8 oz jar maraschino cherries halved (reserve 1 tsp juice)
- 1 tsp vanilla extract
- ¼ tsp salt
- ¾ cup slivered almonds finely ground
- 1 cup unsalted butter softened
- Red decorating sugar
Frosting
- 1 tbsp maraschino cherry juice
- 2 –3 tbsp milk
- 2 cups powdered sugar
- 1 tsp almond extract
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Cream the softened butter, powdered sugar, and vanilla extract together in a large mixing bowl until smooth and light.
- In a separate bowl, whisk together the flour, salt, and finely ground almonds. Gradually incorporate the dry ingredients into the butter mixture until well blended.
- Scoop approximately one tablespoon of dough, press a hollow in the center, and insert half a maraschino cherry. Enclose the cherry fully with the dough and shape into a ball. Place onto prepared baking sheets and gently press to slightly flatten.
- Bake for 8–9 minutes, or until the edges show the first signs of golden color. Remove from oven and allow to cool completely.
- For the glaze, stir together the powdered sugar, maraschino cherry juice, and almond extract in a small bowl. Gradually add milk until a smooth, dippable consistency is achieved.
- Dip the tops of each cooled cookie into the glaze, invert onto a wire rack, and sprinkle with red sugar before the icing sets.
Notes
Substituting almond flour is not recommended as it alters the structure of the dough.
For a different texture, finely chopped maraschino cherries may be folded into the dough instead of stuffing.
Cookies remain fresh for up to 3 days at room temperature if stored in an airtight container.
